Four Layer Dessert

—–LAYER 1—–
1 cup flour
1/2 cup butter
3/4 cup pecans
—–LAYER 2—–
1 8 ounce package cream cheese
1 cup powdered sugar
1 cup Cool Whip
—–LAYER 3—–
2 3 ounce package instant lemon pudding
3 cups milk
—–LAYER 4—-
Cool Whip for topping

Preheat oven to 350 degrees.

Grease 13×9-inch pan.


Mix together flour, butter or margarine, and 1/2 cup of the chopped nuts. Press mixture onto the bottom of prepared 13×9-inch pan. Bake at 350 degrees 15 minutes; cool.


Beat powdered sugar into cream cheese; fold in 1 cup Cool Whip. Spread on top of first layer and refrigerate until cool.


Mix together instant pudding mix and 3 cups milk. Beat until thick. Pour over second layer and refrigerate until set.


When set, top with remaining Cool Whip and sprinkle with remaining nuts.

12 servings


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